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Last updated 6/12/2012 1:25:01 AM. Recipe ID 58797. Report a problem with this recipe.
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      Title: Stir-up-a-stew
 Categories: Main dish, Stews
      Yield: 6 Servings
MMMMM----------------------SELECT ONE MEAT---------------------------
  1 1/2 lb Beef stew meat, 1" cubes
      1    Chicken, broiler-fryer
  1 1/2 lb Pork stew meat, 1" cubes
  1 1/2 lb Lamb stew meat, 1" cubes

MMMMM----------------------SELECT ONE BROTH---------------------------
      1 cn Beef broth (13 3/4 oz)
      1 cn Chicken broth (13 3/4 oz)
      1 ts Instant beef bouillon
           - granules AND 1 1/2 cups
           - water
      2 ts Intant chicken bouillon
           - granules AND 1 1/2 cups
           - water

MMMMM----------------SELECT ONE LIQUID SEASONING---------------------
      1 tb Worcestershire sauce
      1 ts Prepared horseradish
      1 tb Soy sauce
      1 ts Prepared mustard

MMMMM------------------SELECT ONE DRY SEASONING-----------------------
      1 ts Dried Thyme, crushed
      1 ts Dried Marjoram, crushed
      1 ts Dried Basil, crushed
      1 ts Dried Oregano, crushed

MMMMM---------------------SELECT VEGETABLE(S--------------------------
      5 c  Chopped, sliced, or cubed
           - vegetables (carrots,
           - celery, green peppers,
           - onions, parsnips,
           - potatoes, rutabagas,
           - or parsnips)

MMMMM----------------------USE ALL OF THESE---------------------------
    1/4 c  All-purpose flour
      1    Bay leaf
    1/2 ts Salt
    3/4 ts Salt
    1/4 ts Pepper
    1/4 c  Water
      2 tb Cooking oil
      2 tb All-purpose flour
  In a plastic bag, combine the 1/4 cup flour, 1/2 teaspoon salt and
  pepper. Add half of desired meat at a time to bag, shaking to coat
  well. (Shake a few pieces of chicken at a time.) In a Dutch oven cook
  meat, half at a time in hot oil till lightly brown. Drain of fat.
  Return meat to pan. Add your choice of broth, liquid seasoning, dry
  seasoning, the bay leaf, and the 3/4 ts salt to Dutch oven. Bring
  mixture to boiling; reduce heat. Simmer, covered, 1 hour for beef,
  pork, and lamb; 30 minutes for chicken or till meat is tender. Add 5
  cups assorted vegetables. Cover and simmer 30 minutes more or till
  the vegetables are tender. (If using chicken, transfer pieces to
  platter; keep warm.) Combine 1/4 cup water and the 2 tablespoons
  flour. Add to stew. Cook and stir till thickened and bubbly. Cook and
  stir 1 minute more. Discard bay leaf. (Return chicken to stew.)

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Recipe ID 58797 (Apr 03, 2005)

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